Weekend at the Cottage Symbol
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad
  • Fennel, Radicchio, Citrus & Pomegranate Salad

Fennel, Radicchio, Citrus & Pomegranate Salad

Food | February 13, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)

This FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE is guaranteed to get your taste buds jumping. Yes, a salad should be this exciting to the senses!

A few weeks back I had the pleasure of sitting down, with my dear friends Nancy and Allan, to a seriously memorable meal. I’ve always known these two avowed foodies appreciate good food, I just didn’t know they were going to channel their inner MasterChef and create a meal on par with a five-star restaurant!

They served a salad similar to this, and as soon as the plates hit the table I experienced a sensory overload: the appearance, the aroma, the composition, and then the taste; it’s not often that I take a long pause before digging into something that promises good taste.

I’ve taken their lead and decided to pair it with my new favourite vinaigrette. Here are a few things I suggest when you go to replicate it.

FENNEL – Fennel is a distinctly flavoured perennial herb (yes, an herb!) that’s a member of the carrot family (yes, carrot kin!). If you’ve never had fennel, you can expect a subtle anise or licorice flavour. I often overlook it in the veggie section at the market, but now have a great reason to reach for it more often. In this application, it delivers a solid flavour profile.

As an aside, slicing the fennel almost paper-thin is essential. I’ve listed my favourite VEGETABLE MANDOLIN in the AMAZON LINKS below. If you don’t have one, prepare to have your knife skills tested; thin fennel slices are a must for this salad.

RADICCHIO – Here’s another vegetable I need to use more. A member of the chicory family, radicchio gets top marks for colour but also has an interesting hint of bitterness with a spicy finish. If you’ve never enjoyed it, let this be your introduction.

POMEGRANATE – What can I say, I’ve loved this funky-looking, fabulous-tasting fruit since I was a tyke. Adding it to this salad gives it a tangy sweetness, and of course, some pop!

ORANGE & GRAPEFRUIT – Navels and pinks only please – this salad should be prepared only when you can find these two essential ingredients at their peak. Juicy, sweet and bursting with flavour is the order of the day!

MICROGREENS – If you haven’t already added microgreens to your diet, I’m urging you to do so tout de suite! I reference it in the video as a moment to garner extra “ohs and ahs” for presentation, but we can’t discount their nutritional value, as they’re loaded with vitamins and minerals (and they look pretty too!)

VINAIGRETTE – I’m going to post the vinaigrette recipe in our City Slicker YouTube channel the day after we post this. Preparing the vinaigrette is easy enough, but I want to mention two things: the recipe calls for 1 tablespoon of wasabi but I’ve started adding a bit more. Make the vinaigrette, and adjust the wasabi according to taste. Second thing, I suggest you transfer the vinaigrette into a squeeze bottle (LINK below). Adding little squirts and drizzles from the bottle gets the dressing into all those glorious nooks and crannies without compressing the salad.

Looking for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE CUPS.

Serve up this FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE and turn your salad course into the star of your next dinner.


One Response to “Fennel, Radicchio, Citrus & Pomegranate Salad”

  1. […] for a complete dinner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish […]


Ingredients & Amounts

  • For the salad:
  • 1 head of fennel
  • 1 head of radicchio
  • ½ of a pomegranate, seeded
  • 2 navel oranges
  • 1 pink grapefruit
  • 3 scallions (greens only), thinly chopped
  • For the vinaigrette:
  • 1/3 cup of grapeseed or vegetable oil
  • ¼ cup of lime juice
  • 1 tablespoon of sesame oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of seasoned rice wine vinegar
  • 1 tablespoon of grated ginger
  • 1 or 2 tablespoons of honey
  • 1 tablespoon of wasabi, more to taste
  • ½ teaspoon of crushed chili flakes
  • salt and pepper to taste
  • To serve:
  • ¼ cup of wheatgrass
  • ½ cup of red kale microgreens
  • Garnish:
  • ½ tablespoon of black sesame seeds


  1. Prepare salad ingredients: Remove green fronds from the fennel, roughly chop and set aside with chopped scallion.
  2. Trim away base of fennel and remove any browned outer stalks. Cut off and discard stems then, cut fennel into quarters and slice paper-thin using a vegetable mandolin or by hand. Place into a large salad bowl.
  3. Cut the core out of the radicchio and remove any wilted or discoloured outer leaves. Cut the radicchio in half. By hand, break and rip the first half up and transfer into the salad bowl. Using a sharp knife, cut the second half into thin strips and add it to the bowl.
  4. Add the pomegranate seeds.
  5. Taking a sharp knife, cut away the skin of the oranges and grapefruit to remove the outer pith. Cut the fruits in quarters, then remove and discard the central, pithy portions. Cut the trimmed fruit into thin slices and add them to the bowl.
  6. Add the chopped fennel frond and scallions to the bowl and lightly toss the salad to combine.
  7. Prepare the vinaigrette: Place all the ingredients for the vinaigrette into a small bowl and whisk until incorporated. Taste and adjust seasoning by adding additional wasabi, salt and pepper to taste. Transfer vinaigrette to a squeeze bottle and set aside.
  8. To serve: Place a small handful of wheatgrass and a clump of microgreens onto salad plates, arranging in an attractive fashion. Add a generous helping of the tossed salad to the plate. Shake the squeeze bottle containing the vinaigrette and squeeze a generous amount in and amongst the salad and greens. Sprinkle with black sesame seeds. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.